Winter Citrus Salad

Amarante

Tue, Dec 13 2016, 10:13 am

This was a refreshing salad and easy to make since you're u can Oreo the components ahead of time and then assemble. Nice winter salad to take advantage of the good Citrus. I do love grapefruit.

I have a relatively inexpensive OXO mandolins which is an extremely handy and versatile kitchen tool.

Winter Citrus Salad

Source: Southern Living Magazine

SERVES 6

The fresh, bright flavors of winter citrus temper fennel’s sweetness and marry beautifully with the peppery bite of arugula and radishes. You can make the vinaigrette and slice the radishes, fennel, and grapefruit up to 1 day ahead. Keep chilled.

8 medium radishes, trimmed
1 medium-size fennel bulb, halved and cored
2 Ruby Red grapefruit
2 tablespoons minced shallots
1 tablespoon chopped fennel fronds
2 tablespoons sherry vinegar
1 tablespoon Dijon mustard
1 teaspoon honey
½ teaspoon kosher salt
⅛ teaspoon freshly ground black pepper
½ cup olive oil
1 (5-ounce) package baby arugula

1. Cut radishes and fennel into very thin slices (about ⅛-inch thick), using a mandoline. Place in a medium bowl.

2. Grate zest from 1 grapefruit to equal 1 teaspoon. Cut peel and pith from both grapefruits; cut crosswise into ¼-inch slices.

3. Whisk together grapefruit zest, shallots, and next 6 ingredients in a small bowl. Gradually add oil, whisking constantly until blended.

4. Toss arugula with 3 tablespoons dressing; place on a large serving platter. Toss fennel mixture with 2 tablespoons dressing; place on top of arugula. Arrange grapefruit slices around arugula; drizzle with additional dressing. Serve immediately.

Holiday Helper

A mandoline makes the paper-thin slices of radishes and fennel here, but it is also a great tool to use with an array of vegetables for holiday canapés and garnishes. It makes prep fast, easy, and the finished results chef-quality.